Coconut Shortbread Cookies
Yield: 24 cookies
Using an electric mixer, beat shortening until slightly soft. Add vanilla, salt and sugar; beat to mix. On low speed, gradually add flour; beat just until the mixture holds together. Add coconut and mix briefly until incorporated.
Turn dough out onto a large cutting board, and with your hands, form it into a log 8 inches long. Chill dough until firm, at least 30 minutes.
During the last 10 minutes of chilling, preheat oven to 350° F and adjust 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper and set aside.
Using a sharp knife, slice the log into 24 cookies. Place cookies at least 1 inch apart on prepared baking sheets. Bake for 12 to 15 minutes, until cookies are golden brown and crispy.
Cool cookies on baking sheets for a few minutes until they're firm enough to be handled. With a wide spatula, transfer to racks to cool. Store in an airtight container.
Recipe by, PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.
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